Tips for Food Seasoning
Seasoning Tips
By Cristie Will
Storing your food seasoning:
The best way to store fresh herbs is to wrap the stems in a damp paper towel or a thin linen
kitchen towel would work, then place in zip lock bag and refrigerate. Most herbs will keep between
one and two weeks.
Do not store spices next to or above the stove because the heat is hard on them. Store them in
airtight containers away from heat, light, and moisture, but keep them within reach while cooking.
Dried herbs, spices and other food seasoning can be kept and stored for up to two years, but they do tend
to lose there power over time. Paprika, red pepper and chili powder should be refrigerated to retain
color and guard against any kind of infestation. This is most important in hot climates.
After opening a marinade, than you need to store in the refrigerator.
Cooking with herbs:
A pinch or a snippet of herbs goes a long way; it gives any food or beverage that
extra pizzazz.
Herbs are grown in all kinds of ways; some are grown wild, some on herb farms, but you very
easily grow kitchen favorites such as parsley, chives, basil, or oregano in a garden or even in
little pots sitting in your windowsill.
Take a simple snip of your fresh herbs here and there for a impressive garnish.
As food seasoning, herbs flavors range from sweet to strong and savory. If you are using an herb for the first
time start out with 1 teaspoon of fresh herb or ΒΌ of dried herb for every four servings. This way it
will not be overpowering. You can always add more but you cannot take back.
Right before adding dried herbs to your dish, crumble them in your hand to release their flavor.
You will always need three to four times the amount of fresh herbs as you would the dried because
of the concentration in dried herbs.
Cooking with herbs is fun and exciting because it puts a zing in your cooking and changes
the dishes appearance and taste.
Cooking with spices & seeds:
Even more with food seasoning tips. Hundreds of years ago, spices were like gold, only the rich had them. Today everyone can have
them. Spices are different from herbs; they consist of the seeds, shells, fruit, flower or bud parts, or
bark or roots of plants that grow mostly in the tropical regions of the world.
Toasting seeds and spices will intensify the flavor and the spices that are good for toasting are,
cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed. To toast, spread a
thin layer of spice or seed in an ungreased skilled, and stir over low heat. Be careful not to let them
burn. When the aroma really strengthens, remove the skillet from the heat and pour out the spice or seed
so that it does not continue to cook. Let it cool and store in an airtight container.
Need more food seasong tips or any other useful tips, recipes, spices, aprons, and ideas? Check us out at
http://www.cristiescookin.com.
Author of this food seasoning tips started her cooking lessons at 8 years old with the best teacher in the world -- her Mom! Later,
she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since.
Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your
kitchen table. There are many more of these tips at
http://www.cristiescookin.com.
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